Cheesy Hashbrown Skillet Sp5 Food

HASH BROWNS

Steps:

• Make clarified butter: Melt the butter in a small saucepan over low heat and cook until the white milk solids separate and rise to the top, about 3 minutes. Turn off the heat and carefully skim off the milk solids with a spoon; discard. Strain the remaining butter through a fine-mesh sieve and set aside (you should have about 1/4 cup clarified butter).
• Peel the potatoes and grate them on the large holes of a box grater into a colander. Squeeze out the excess moisture with your hands, then blot the potatoes dry with paper towels.
• Heat the clarified butter in a large nonstick skillet over medium-high heat. Add the potatoes to the skillet in a few piles and flatten with a spatula; sprinkle with 1 teaspoon salt, a few grinds of pepper and the paprika. Cook, undisturbed, until the potatoes start browning on the bottom, about 5 minutes. Flip, then drizzle with the cream; cook, undisturbed, until absorbed, about 2 minutes. Continue cooking, flipping the hash browns occasionally, until golden brown and crisp all over, about 15 more minutes. Season with salt and pepper.

CHEESY HASH BROWNS

Steps:

• In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.

CHEESY HASH BROWNS

Steps:

• Preheat the oven to 375 degrees F. Heat the butter and canola oil in a cast iron pan over high heat until the butter begins to sizzle. Add the onion and cook until soft and slightly caramelized. While the onions are caramelizing, put the potatoes in a large pot of cold, salted water, bring to a boil and cook until nearly tender, but a knife inserted into the centers still meets a little resistance, 10 to 12 minutes, or cooked through. Drain well and smash with the back of a wooden spoon. Add the potatoes to the onions packing it evenly with the back of a metal spatula to form a cake. Season with the paprika, salt and pepper and cook until the underside is golden brown, about 10 minutes. Invert a plate or baking sheet without sides over the pan and carefully invert the potato cake onto it. Carefully slide the potato cake back into the skillet and cook until the bottom is just set and pale golden brown, about 4 minutes. Spread the cheese on top, cover the pan with a lid and let melt. Transfer the potato cake to a cutting board cheese-side up and cut into wedges. Garnish with chopped fresh chives.

CHEESY SKILLET HASH BROWN & EGGS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the grated potato into a clean tea towel and wring out any excess water. Transfer to a bowl and mix in the beaten egg, flour, cheese and half the spring onions. Season with plenty of salt and a grinding of black pepper.
• Brush a 20cm ovenproof skillet or frying pan with the oil and set over a medium heat. Once hot, press the hash brown mixture into the pan using the back of a spoon, making a well in the middle. Fry for 6-8 mins until golden.
• Transfer the hash brown to the oven and bake for 10 mins. For the toppings, break the egg into the gap and sprinkle the cheese over the hash brown. Bake for 8-10 mins until the potato is crisp and the egg white is set and the yolk runny (or cooked the way you prefer). Sprinkle over the remaining spring onions and the chilli flakes, if using.

HASH BROWN POTATO EGG MEAT SKILLET FOR ONE

Steps:

• Mix yogurt, soup and cheddar.
• Set aside so it gets to room temperature (this is important so that yogurt does not separate when incorporated into the hot pan).
• Shred potato, chop parsley and onion. Set aside.
• Melt butter in frying pan. Fry onion until soft, add shredded potato and cook until softened. Push to side of pan.
• Add sausage, ham or bacon, breaking it up into pieces as it cooks. When browned, turn off heat. Mix potato and meat in the pan.
• If adding scrambled egg, slowly fold into mixture, incorporating until cooked, covering briefly if necessary. Slowly fold in yogurt mixture in one direction. Add 1/8 cup chunky chipotle salsa (optional) and turn on low heat until hot.
• If using fried egg, cook separately and serve on top of hash. Sprinkle 1/8 cup chopped parsley on top.
• Serve with toast or bagel.

CHEESY HASHBROWN CASSEROLE #SP5

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except potatoes. Mix well.
• Fold in potatoes.
• Spray large baking dish (13x9x2 preferably). Pour in mixture.
• Bake 35-40 minutes.
• Enjoy!

EASY CHEESY BREAKFAST SKILLET #SP5

Steps:

• Cook bacon until crisp. Blot with paper towel and set aside. Cook potatoes according to directions with 1 diced pepper. Once veggies are tender put on lowest setting. Cut bacon with kitchen scissors about 1/2 inch bites. Add to veggies along with cheese. Once cheese is melted, add eggs one at a time. Sprinkle 2 teaspoons Mrs. Dash seasoning. Stir constantly until eggs are no longer runny. ENJOY!

CHEESY HASHBROWN SKILLET #SP5

Steps:

• In a large skillet bring the ground beef browned on both sides, drain.
• Add Simply Potatoes Shredded Hash Brown to the pan with the hamburger meat. Mix completely and flatten into the pan.
• Cook on Medium to high heat for about 20 minutes or until brown. Once they're brown, flip them. Cutting the hash browns into sections makes it easier to flip.
• Meanwhile in a sauce pan (I usually make a butter roux first, but have been successful without it) bring the heavy whipping cream to a low rumble/ low boil.
• Reduce heat to medium - high and then add in the cheddar cheese a handful at a time, melting each handful before adding the next handful until the cheese sauce has reached its desired cheesiness.
• Once your hash browns are done to your liking pour the cheese sauce right on top of your hash brown skillet and serve.